Paneer Do Pyaza
Onion love, double strength
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What does 'Do Pyaza' mean?
It translates to'double onions,' referring to onions being used in two different forms or stages of cooking.
How are the onions prepared?
Some are finely chopped for the base gravy, while others are cut into large chunks or petals and tossed in at the end.
Is it very spicy?
It has a medium spice level with a hint of natural sweetness from the abundance of onions.
Is there a lot of sauce?
It is a semi-dry dish, meaning the thick sauce clings closely to the paneer and onions.
What gives it a slightly tangy taste?
Tomatoes and sometimes a splash of yogurt are used to balance the sweet onions.
About Paneer Do Pyaza
Paneer do pyaza takes its name from the Persian-rooted phrase meaning twice onion, a cooking style carried into Mughlai and Punjabi kitchens where onions appear in two different forms within the same dish. It is a semi-dry preparation that celebrates the onion rather than masking it with cream.
The technique is what defines it: onions are diced and cooked down into the base gravy, then a second batch is cut into large slices or petals and tossed in near the end so they keep a soft crunch. Cubes of paneer are folded through, with tomato and sometimes a splash of yogurt added to balance the onion's sweetness with a little tang. There is far less tomato here than in a butter masala, so the dish leans toward the onion rather than toward richness. Our paneer is set fresh in-house every morning from full-fat milk split with lemon juice, pressed for about three hours and cubed before service rather than vacuum-packed, keeping it tender among the robust onions. Masalas are ground fresh daily, the kitchen is vegetarian and halal-friendly with no pork, and ghee is the cooking fat, with oil available on request.
The flavour is medium-spiced with a distinct natural sweetness from the abundance of onion, the late-added slices giving texture and a mild bite while the gravy stays thick and clinging rather than runny. It is savoury and aromatic without being heavy, a good middle ground for those who find creamy curries too rich but still want something substantial. The chef from Uttarakhand keeps the two onion cuts deliberately distinct.
Being semi-dry, it suits naan, tandoori roti, or lachha paratha, which pick up the thick masala well. A simple raita rounds it out.
Two minutes from Grand Mercure Bangkok Atrium and Lancaster Hotel; free parking at the Bangchak gas station right next door. Visit BHARAT →
See also: the Main Course - Veg menu · best paneer in Bangkok · Indian vegetarian food in Bangkok · paneer tikka from the tandoor.